천연 갈변방지제를 이용한 최소가공 사과 절편 개발

손석민(Son, Seok-Min) 한국산학기술학회 2007 한국산학기술학회논문지 Vol.8 No.1

사과 절편에 레몬, 귤, 오렌지, 파인애플 그리고 루바브 주스로 전 처리한 후 4℃에서 저장하면서 갈변억제 효과를 측정한 결과 루바브 주스로 처리한 경우 L값 (0.47) 및 E값의(1.8) 변화가 매우 낮아 처리구 중에 가장 우수한 갈변 억제 효과를 보였다. 루바브 주스의 갈변 억제력은 원액을 2배 희석하더라도 저장 6일 정도까지 효과적으로 갈변이 억제되었다. 투과성 (4㎛ LDPE) 및 차단성 포장재(65㎛ Nylon/PE 복합필름)에 따른 사과 절편 의 갈변 억제 효과는 최대 저장 기간 7일 동안 갈변 억제력의 유의성 차이를 볼 수 없었다 . 기체조성을 달리하여 포장한 경우에는 진공감압 (0.1atm) 및 고산소(70% O₂) 포장보다는 질소 충진 (100% N₂) 포장의 경우가 갈변억제력이 뛰어났다. A comprehensive study to evaluate the relative antibrowning acnvity of 5 known natural juices was conducted. Among the juices tested, rhubarb juice showed the highest inhibitory activity on apple browning (△ L=0.47 & △E=1.8 after 6 storage days at 4℃). Even 50% diluted rhubarb juice was very effective in controlling apple discoloration, showing very limited change in Hunter's L and E values. No significant difference in apple slices browning was observed with respect to the packaging material (LDPE or Nylon/PE). However, gas composition inside package was closely related to apple browning.

건조방법에 따른 매생이의 이화학적 성분

손석민(Seok Min Son),권한올(Han Ol Kwon),이준호(Jun Ho Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.11

매생이를 열풍, 진공 및 동결건조법을 이용해 건조하고 이들 건조방법이 건조 매생이의 이화학적 성분에 미치는 영향을 조사하였다. 일반성분 중 가장 많이 함유하고 있는 성분은 건조방법과 무관하게 탄수화물(38.10~41.54%)이었으며, 다음으로 조회분(31.86~33.28%), 조단백질(17.46~23.03 %), 수분(4.14~6.25%) 및 조지방(1.01~1.51%) 순으로 나타났다. 열풍건조 시료의 총당 함량이 19.53%로 가장 높게 나타났으며(p<0.05), 다음으로 진공건조 시료가 19.22%, 동결건조 시료가 18.18% 순으로 나타났다. 열풍건조 시료의 비타민 C 함량은 진공건조 시료와 유의적인 차이가 없었지 만(p>0.05), 동결건조 시료보다는 유의적으로 낮은 값을 나타내었다(p<0.05). 열풍건조 시료 중 가장 많이 함유하고 있는 아미노산은 glutamic acid, 다음으로 proline, aspartic acid 순으로 나타났고, 이들 세 가지 구성아미노산의 합은 건조방법에 따라 전체 아미노산의 33.34~34.80%를 차지하고 있는 것으로 나타났다. 매생이 건조방법별 무기성분 총 함량은 열풍 및 진공건조 시료가 동결건조 시료보다 월등히 많은 무기성분을 함유하고 있는 것으로 나타났다(p<0.05). 또한 다량 함유하고 있는 무기성분은 건조방법과 무관하게 Na, K, Mg, Ca, P 순으로 나타났고 그 밖에 미량 무기성분으로 Fe, Mn, Zn, Cu 등을 함유하고 있는 것으로 나타났다. Caposiphon fulvescens was dried by the hot-air (50oC), vacuum (50oC), and freeze drying methods. The green alga contained high proportions of carbohydrates (38.10~41.54%), ash (31.86~33.28%), and crude proteins (17.46~23.03%) regardless of the drying methods used to prepare the sample. The total sugar contents of the hot-air and vacuum dried samples were higher than that of the freeze dried sample (p<0.05). Vitamin C content of the freeze dried sample was higher than that of either the hot-air or vacuum dried samples (p<0.05). The major amino acids were glutamic acid, proline, and aspartic acid, which amounted to 33.34~34.80% of the total amino acid content depending on the drying methods used. Total mineral content of either the hot-air or vacuum dried samples was significantly higher than that of the freeze dried sample (p<0.05). Regardless of the drying methods, Na, K, Mg, Ca, and P were the most abundant elements in the samples while trace elements were identified as Fe, Mn, Zn, and Cu.

포장방법에 따른 신선 편의가공 양파의 저장품질 변화

홍석인(Seok-In Hong),손석민(Seok Min Son),정명수(Myong-Soo Chung),김동만(Dongman Kim) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.6

열수처리가 신선 편의가공 양파의 저장품질에 미치는 효과

홍석인(Seok-In Hong),이현희(Hyun-Hee Lee),손석민(Seok-Min Son),김동만(Dongman Kim) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.2

칠면초 추출물의 항산화 효과

이경석(Kyung-Seok Lee),김재춘(Jae-Chun Gim),손석민(Seok-Min Son),이기영(Ki-Young Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.6

본 연구는 염생식물이라는 특성으로 인해 갯벌이 발달한 우리나라에서 쉽게 접할 수 있는 칠면초의 항산화활성을 검토하고자 이루어졌다. 70% ethanol로 추출한 추출수율은 9.74%였으며 이를 hexane, chloroform, ethyl acetate, butanol, water로 순차 분획한 수율은 water 층이 원물대비 8.73%로 가장 높은 수율을 보였고 대체적으로 극성이 높을수록 높은 분획 수율을 나타내었다. 하지만 분획물간 총 페놀과 총 플라보노이드 함량 측정 결과 ethyl acetate 분획물의 에서 가장 높게 측정되었다. Ethyl acetate 분획물의 항산화력을 hydroxyl radical 소거능, hydrogen peroxide 소거능, xanthine oxidase 소거능 등을 측정하여 합성항산화제인 BHA와 비교한 결과 BHA의 80~90% 가량의 활성을 보여주었다. We studied the antioxidant activity of Suaedajaponica, found in Korean mud flats. A 70% ethanol extraction yielded 9.74%. The 70% ethanol extract was further fractionated with hexane, chloroform, ethyl acetate, butanol, and water. The water fraction resulted in the highest extraction yields, but the ethyl acetate fraction resulted in the highest total phenol content and also total flavonoid content. The antioxidative activity of the fractions was evaluated using several methods and compared to commercial antioxidants. The scavenging activities of the hydroxyl radical, hydrogen radical, hydrogen peroxide, and xanthine oxidase of the ethyl acetate fraction were equivalent to that of BHA. The scavenging activities of the hydroxyl radical, hydrogen peroxide, and xanthine oxidase of the ethanol extracts were approximately 80~90% of that of BHA.

PCR-DGGE를 이용한 유기농 채소의 유해 미생물 신속 검지

권오연 ( Oh Yeoun Kwon ),손석민 ( Seok Min Son ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

In this study the polymerase chain reaction (PCR) combined with denaturing gradient gel electrophoresis (DGGE) was evaluated as a method permitting the rapid detection of pathogens in fresh originally grown vegetables. A universal primer (341GCf/534r) was selected for its ability to amplify the V3 region of 16S-rRNA genes in their target pathogens (Salmonella typhimurium, Pseudomonas fluorescens, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, E. coli). The 194 bp fragments in PCR were successfully duplicated as expected. The amplified fragments of the same size from six different pathogens also showed good separation upon DGGE. The detection limit of PCR-DGGE for six pathogens in fresh-cut lettuces were over 105 CFU/g when sampled by stomaching. However, when the sampling method was changed from stomaching to shaking, the detection limit of six pathogens in organic vegetables was shown to increase by over 101 CFU/g, but only those of B. cereus were over 103 CFU/g. Therefore, PCR-DGGE was shown to be a reliable method for the detection of pathogens in fresh-cut vegetables.

야콘 스펀지 케이크의 품질 특성

이준호 ( Jun Ho Lee ),손석민 ( Seok Min Son ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 4 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers` overall acceptability.

꾸지뽕잎 분말을 첨가한 스펀지 케이크의 품질 특성

이준호 ( Jun Ho Lee ),손석민 ( Seok Min Son ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the L* and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers` acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

최소가공 Fuji사과의 포장재 및 전처리 방법에 따른 저장 중 품질변화

황태영(Tae-Young Hwang),손석민(Seok-Min Son),이창용(Chang-Yong Lee),문광덕(Kwang-Deog Moon) 한국식품과학회 2001 한국식품과학회지 Vol.33 No.4

현장 열수처리에 따른 온실재배 온주감귤 상품의 저장 중 품질특성 변화

이현희(Hyun-Hee Lee),홍석인(Seok-In Hong),손석민(Seok-Min Son),김동만(Dongman Kim) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.5

감귤의 유통 중 신선도 유지에 효과적인 것으로 알려진 열수 처리를 실제 생산현장에서 적용 가능성을 확인해 보고자 상용 선과장의 선과시설에 열수처리 장치를 장착하여 온실재배 온주감귤을 대상으로 현장처리 실험을 실시한 후 저장 중 품질특성 변화를 관찰하였다. 수확후 감귤을 65℃의 열수로 10초간 분무한 열수처리구와 무처리 대조구를 5℃에서 3주, 이후 18℃에서 1주간 저장하면서 생리특성 및 품질특성 변화를 비교한 결과, 호흡률은 열수처리에 따른 차이가 없었으며 pH, 총산도, 가용성 고형분 함량, 중량감소, 경도, 표피 색과 같은 품질인자 항목에서도 열수처리에 의한 차이를 볼 수 없었다. 그러나 열수처리는 저장 중 꼭지 썩음, 곰팡이 썩음, 표피 흑변 등의 부패과 발생을 현저히 억제시키는 동시에 표면 광택을 포함한 외관품질을 우수하게 유지하였다. 결과적으로 현장실험에서 적용한 열수처리는 상품 감귤의 유통 중 신선도 유지용 수확 후 전처리 방법으로서 상당히 효과적임을 확인할 수 있었다. Greenhouse satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were treated by hot water showering at 65℃ for 10 s at a commercial scale in a packing house and then stored at 5℃ for 3 weeks and subsequently at 18℃ for 1 week (simulated shelf-life) to examine the potential use of hot water treatment (HWT) as an environmentally benign method to maintain mandarin quality characteristics during postharvest storage and sale. The respiration rate just after heat treatment or during storage was at a similar level in both the treated and untreated fruit. HWT also had no detrimental effects on quality attributes including pH, titratable acidity, soluble solids content, weight loss, firmness, and peel color. The development of stem-end rot, mold decay, and black rot was lower in the heat-treated fruit compared to those in the untreated control. A sensory evaluation showed that HWT markedly improved fruit appearance, making the fruit cleaner and glossier. The results suggested that HWT can be applied to satsuma mandarin as an effective pretreatment to maintain postharvest quality during storage and marketing.